Egg kurma recipe, Muttai kurma, Egg korma recipe

Egg kurma/ Muttai kurma is a delicious and very flavorful thick gravy prepared by cooking eggs in spicy coconut mixture. Egg kurma is a versatile gravy that is quick to make goes well with many main dishes and can be served for breakfast, lunch and also for dinner which is a real bliss. Yes egg kurma goes well with idli, dosa, rice, biryani, chapati, parotta, poori, idiyappam, appam and many more main dishes. Now coming to the procedure, this kurma/korma is prepared just like the regular kurma made at home with all those everyday ingredients but for this particular recipe I reduced tomato count and I used a little extra oil to get hotel style consistency and also the look, which is fine to make once in a while I feel, other than that everything is same. So if you have lot of eggs at home then make this delicious gravy for a Sunday brunch and enjoy! So lets get to the making!

Ingredients for grinding

Whole spices

Bay leaf – 1

Star anise – 1

Clove – 2

Cinnamon stick – ½

Cardamom – 1

Fennel seeds – ¼ tsp

Cumin seeds – ¼ tsp

How to make egg kurma with step by step images

In a pot add water and gently place the eggs in it. Allow it to boil well and cook the eggs. When the eggs look cooked drain the water. When the eggs are warm enough to handle deshell the eggs and keep it aside.

When the tomatoes look mushy add the ground coconut paste and give it a good stir. When it starts to boil add required amount of water to get kurma consistency. Mix well and allow the mixture to boil well.

Now add the cooked egg and mix everything well. Put on the lid and allow the mixture to boil well in medium flame. After 2 to 3 minutes open the lid when desired kurma consistency is reached put off the flame and garnish it with cilantro and serve it hot!